These make the perfect Summer breakfast! Buttery and flaky
scones that melt in your mouth. These scones have lots of fresh strawberries
that are fresh and fruity when eaten right off the COBB.
INGREDIENTS
INSTRUCTIONS
1. Light your Cobb,
and leave for several minutes until the Cobblestone
is grey.
2. Set the Fenced
Roast Rack on top of the grill grid or use a COBB Pizza Stone and close the
dome lid.
3. In a bowl, whisk
together the flour, sugar, baking powder and salt.
4. Add the cold butter
to the bowl and using a pastry blender, cut the butter into the flour. Or rub the butter into the flour using your fingertips. Continue until a crumbly consistency is
produced. Stir in the chopped strawberries.
5. In a separate bowl,
whisk the egg into the milk. Pour the milk mixture into the flour and stir
together with your hands with a baking spatula until combined. Work gently and
be careful to not over-mix the batter.
6. Spread a little
flour on a flat work surface. Dump the batter onto the floured work surface and
pat down to make a 20cm disc. Cut into 8 equal wedges. Brush with some milk or egg.
7. Place wedges on the
roast rack lined with baking paper, or on top of the pizza stone (dust the pizza stone with a little flour).
8. Cover with the hood
lid and bake for about 18-20 minutes. The scones should be just starting to
brown on top. If using the roast rack it may be necessary to
flip the scones over after 10 minutes.
9. Remove from the Cobb
and let cool slightly.
10. Make the drizzle by
mixing the icing sugar with the milk until dissolved. Drizzle over all the
scones.
11. Enjoy!
With a COBB Cooker you're ready to Grill, Roast, Smoke, Bake, Boil and Fry. Such a versatile, safe, and portable cooker which you can use anywhere, anytime, for anything!
Follow our COBB New Zealand Facebook
page and visit www.thecobb.co.nz for
more information
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